Torró de gema cremada
- Petit four
- Easy
- 8
- 60 minutes
PT1H
Ingredients
- 4 egg yolks
- 2 tsp vanilla extract
- 175g of ground almonds
- 200g of icing sugar
- caster sugar, for dusting
Method
1
Lightly blend together the egg yolks with the vanilla extract without whisking
2
Mix together the ground almonds and icing sugar and gradually add the yolks while kneading. If the dough is too wet and sticks to your hands, add more icing sugar and ground almonds, always in the same proportion
3
Knead until the dough feels like marzipan. Form the dough into a round ball and dust with icing sugar
4
Use a rolling pin to flatten the dough into a rectangle approximately 1.5cm thick, then use a sharp knife to cut the sides to form a smooth rectangle
5
Place the dough on a piece of baking paper and dust generously with caster sugar
6
Melt the sugar to form a caramel crust with a traditional burner. If you don’t have a traditional burner you can use a blowtorch
7
Once the crust is cold and no longer sticky, turn the dough over and do the same to the other side
8
Cover with baking paper and leave to rest for at least 4–5 days before eating
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Torró de gema cremada
